Tropical Coconut Crusted Fish with Mango Salsa
Tropical Coconut Crusted Fish with Mango Salsa is a vibrant and refreshing dish that transports you straight to the beach with its crispy coconut coating and zesty mango salsa. Perfect for gatherings or casual weeknight dinners, this recipe combines the mild flavor of white fish with the tropical sweetness of mango for a delightful culinary experience. Quick to prepare and easy to customize, it’s sure to impress your family and friends!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 lb white fish fillets (tilapia or cod)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tbsp fresh lime juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat dry the fish fillets and season them with salt and pepper.
- In one bowl, whisk the eggs until frothy. In another bowl, mix the shredded coconut and panko breadcrumbs.
- Dip each fillet in the egg wash, then coat with the coconut-breadcrumb mixture, pressing gently to adhere.
- Place coated fillets on the baking sheet and bake for 15-20 minutes until golden brown and cooked through.
- While the fish bakes, combine diced mango, red onion, cilantro, lime juice, and a pinch of salt in a bowl to make the salsa.
- Serve the baked fish topped with mango salsa.
Nutrition
- Serving Size: 1 fillet (150g)
- Calories: 290
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 150mg
Keywords: Substitute white fish with salmon or shrimp for variety. For added flavor, mix jalapeño into the salsa for heat or pineapple for sweetness. Store leftovers in an airtight container in the fridge for up to two days.